I have a question about the recipe "Michael Ruhlman's Rosemary-Brined, Buttermilk Fried Chicken" from Genius Recipes. How long do I crisp the chicken in the oven for it to be done? And, how long beyond its readiness can it stay in the oven awaiting the arrival of guests? Thank you.

One commenter on the recipe held the chicken in a 200 degree oven for 2 hours and was really happy with how crispy it was. If you planned for something along these lines, you could just fry the chicken until it's as crisp and brown as you like (without worrying that it's completely cooked through), and throw it all in the oven to finish. (Otherwise, you'd want to make sure it reads 165 degrees on an instant read thermometer, or that the juices and clear and the meat looks firm and has no traces of pink.)